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German Potato Salad Recipe

German Potato Salad Recipe

I'd always loved my German grandmother's potato salad. So when I married a potato farmer—and had spuds in abundance—I played with several recipes that sounded similar and came up with this salad that reminds me of hers. — Sue Hartman, Parma, Idaho
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6-8 servings


  • 5 Jones Dairy Farm Dry-Aged Bacon strips
  • 3/4 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/3 cups water
  • 2/3 cup cider vinegar
  • 1/4 cup sugar
  • 6 cups sliced cooked peeled potatoes


  • 1. In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in the flour, salt and pepper until blended. Add water and vinegar; cook and stir for 1 minute or until slightly thickened.
  • 2. Stir in sugar until dissolved. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potatoes. Serve warm. Yield: 6-8 servings.

Nutritional Facts

1 cup: 119 calories, 8g fat (3g saturated fat), 9mg cholesterol, 399mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 2g protein.

Reviews for German Potato Salad

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SKBanitt User ID: 8364726 272045
Reviewed Aug. 21, 2017

"I made this for the first time. We liked it but believe it would be better with less vinegar. Too tart."

jgeraghty User ID: 7909745 270338
Reviewed Aug. 4, 2017

"I love German Potato salad. But I will only make my Grandmothers recipe. She was from Germany and born in the late1800's. In my opinion her recipe is the only way to make German Potato salad and everyone that eats it loves it, Same ingredients, different measurement."

chewyoda User ID: 7002235 270130
Reviewed Jul. 30, 2017

"Excellent flavor. easy to follow recipe."

fastermx User ID: 3737155 269563
Reviewed Jul. 16, 2017

"This recipe sounds good, but I'd omit the flour. If the spuds are cooked enough, they are enough to thicken the sweet-sour sauce. I can't even IMAGINE German potato salad without caraway seeds. They are the "signature ingredient" in any authentic German potato salad. The seeds ( /- 1Tb)_ should be sauteed in the bacon fat till fragrant, then add the onion. Use only enough bacon fat to coat the onions, plus maybe another Tb. Too much, and the salad will congeal with a lot of fat when cold. They say this dish can be eaten hot or cold. I strongly disagree. Hot - or at least very warm - is the only way to go. The potatoes should be VERY dry before adding the dressing, so they'll absorb the flavors. Almost any kind of spud can be used, as long as it's cooked till absorbent. I probably use more bacon than here, but I make a larger amount at one time, not just enough for one meal. Be SURE to postpone eating it for at least a day. Even the canned German potato salad is reasonably good, but no seeds, and not NEARLY enough bacon! I also like abundant sauce.

This dish is VERY rich. If you're hoping for a healthy recipe, go somewhere else. German potato salad is utterly delicious, but it violates probably every single trend about what is healthy today. But unless you're a strict health nut, it's delightful to enjoy this salad occasionally, especially in winter. Be sure the sweet and the sour flavors are pronounced. NEVER add mayo."

scotland1 User ID: 1426757 252363
Reviewed Aug. 8, 2016

"Message to Doreensanzone about cooking potatoes. My mother use to use the pressure cooker to cook her potatoes when she made German Potato salad. Mom would take potatoes with the skin on. Put potatoes in pressure cooker, put the lid on and put it on the stove on high.Put the what I call the little hat on. Once the little what I call hat would start to rock, then turn down the heat for about 30 minutes. Once the cooking time is up, You can then take the pressure cooker over to the sink and turn on the cold water. After the little hat has stopped steaming, then take the lid off and take out the spuds and let then cool down to where you can handled them. Remove the skin. The rest is magic."

sstetzel User ID: 158954 252351
Reviewed Aug. 8, 2016

"Hi Dilli,

Any firm, waxy potato will work great. I wouldn't use Russets, they tend to fall apart when they're cooked.
Sue Stetzel
Taste of Home"

rock111 User ID: 2691736 252205
Reviewed Aug. 4, 2016

"Like my Mom's better. has vinegar, sugar, water in equal parts; also red potatoes cooked whole, remove skins when cool enough to handle; cut into chunks & add to slightly thickened liquid."

Woolyhobbies User ID: 7651962 252202
Reviewed Aug. 4, 2016

"Grew up in PA Dutch country where German cooking is prevelant. I've never seen a German Potato salad recipe without celery seed. I added it...also less sugar, more vinegar. Good recipe...add or subtract to your liking."

12Knights4Mari User ID: 1697950 252185
Reviewed Aug. 3, 2016

"I have been making this since it first appeared in Taste of Home, more than twenty years ago if I remember correctly.

First, to answer some reviewer's questions, I have used russets and red potatoes, and prefer the russets. Second, I like to steam the potatoes whole, removing the skins when they are cool enough to handle, but I've also left them on.
A reviewer said it was too sweet. I'm sure they must have made a mistake because it's very tangy, not at all sweet.
I love this recipe so much I have never wanted to try another version. It's the best!"

Dilli User ID: 7204156 252176
Reviewed Aug. 3, 2016

"What kind of potatoes do you use. Russet, red salad potatoes or Yukon.

thanks - waiting to try this recipe."

doreensanzone User ID: 1270959 250094
Reviewed Jul. 5, 2016

"I would've appreciated instructions on how to cook the potatoes; maybe that's obvious to most but not to me. I thought it was good but a bit too sweet. My family loved it, however, just as written, both warm and chilled. I'll be making this again since they enjoyed it so much."

Skelig User ID: 8834042 249341
Reviewed Jun. 12, 2016

"My grandmother was from Germany and this is essentially how she made her potato salad. The only difference is, she cooked her potatoes whole, "in their skins" and used the reserved potato water for the water in the sauce. She also added a little chopped parsley for color and taste.

Make sure the potatoes are thoroughly washed and scrubbed before cooking them, if using this method, and it does take a while for the potatoes to cool down enough to handle. Cooking the potatoes whole retains all the starches, changes the texture, and seems to allow the potatoes to soak up more of the sauce. Using a good quality thick-cut bacon is preferred, and a couple of extra slices doesn't hurt either."

Queenlalisa User ID: 15400 249192
Reviewed Jun. 7, 2016

"I had some potatoes I needed to use so I searched my reliable Taste Of Home. This was very tasty. Loved the bacon."

greatwithoutgluten User ID: 6330173 248839
Reviewed May. 30, 2016

"I love this recipe! I made this for a cook out and it was a huge hit. I will be making this again."

christineM62 User ID: 8419769 228128
Reviewed Jun. 17, 2015

"I couldnt believe how simple this recipe was and it was absolutely delicious"

Ladybugpsu User ID: 7919328 1921
Reviewed Aug. 5, 2014

"It is super easy to make and tastes so good!"

dublinlab User ID: 1682119 1787
Reviewed Aug. 29, 2013

"Supper easy. Quite tasty."

plumshoe User ID: 923064 2091
Reviewed Jul. 31, 2013

"I clipped this recipe from an old TOH years ago, but never tried it. I don't know why I waited so long to experiment with this, but it's totally delicious!! The apple cider vinegar and bacon pair very well together; plus the sugar adds sweetness to the tang. I'm very pleased :)"

hwi2001 User ID: 5963138 2606
Reviewed Jul. 17, 2013

"As is recipe's a bit too sweet for my taste, but I cut sugar in half, added some chopped celery and a couple more slices of bacon and it was great!"

lat0105 User ID: 1814503 1271
Reviewed Jun. 15, 2013

"This a fabulous recipe. Even my young grandchildren love it."

baharrig User ID: 4589730 2833
Reviewed Jun. 8, 2013

"Excellent!!! And so easy! This was my first time making German Potato salad and everyone loved it! I will definitely make this again and again. I understand that altering the recipe and then rating it is not usually acceptable, but since I have to cook gluten-free, I did substitute cornstarch for the flour and it came out fantastic (use 1/2 as much cornstarch as you would flour when thickening, so I used 1 Tbs. cornstarch)."

Southernmama User ID: 81270 2497
Reviewed Feb. 28, 2013

"Thanks, Sue. This is nearly identical to the German potato salad we had in Southern Bavaria. Deliciously easy and crowd pleasing!!"

grandma karyn User ID: 6889895 2199
Reviewed Oct. 27, 2012 Edited May. 22, 2014

"easy to make and much faster then my old amish recipe.I did add celery after I tasted it. good as written. we just like celery in ours."

pardeemom User ID: 6428400 1786
Reviewed Jan. 29, 2012

"Delicious! Next time I need to thicken the sauce more, but it was good."

klgould User ID: 1205937 1270
Reviewed Jan. 16, 2012

"I have made this many times over the years - it's our family favorite! I do add a few more slices of bacon, because we love it! This is tangy deliciousness!"

valanddansmith User ID: 988113 1242
Reviewed Sep. 24, 2010

"Very good recipe for German Potato salad... I did add more bacon (the more bacon the better!) and I cubed the potatoes rather than slicing them... Seemed easier that way..."

mrshaller3 User ID: 2802500 198406
Reviewed Sep. 7, 2009

"I have made this twice and received compliments both times. I added 3/4 cup of chopped celery to this recipe. I also used Splenda sugar substitute instead of sugar for my diabetic sister. She loved it!

Glo Haller
West Falls, NY"

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